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Fried Cheesecake with Praline Sauce


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Serves | Prep Time | Cook Time

Ingredients

1 slice frozen cheesecake
1 cup buttermilk
1 cup cornflake crumbs
peanut oil for frying


Praline Sauce:
1 cup chopped pecans
1 1/2 oz. amaretto
2 1/2 oz. light brown sugar
5 oz. heavy cream


Defrost cheesecake slightly.


Dip into buttermilk; lift to drain excess liquid.


Roll into cornflake crumbs, pressing slightly to coat cheesecake completely.


Refreeze for at least 2 hours.


Heat peanut oil to 325 degrees.


Immerse cheesecake completely.


Deep fry for approximately 1 minute.


Heat pecans in skillet.


Add amaretto and reduce.


Add brown sugar and cream.


Cook on medium heat and reduce to half.


Pour over cheesecake.


Pairs Well With


Notes

A dash of local for every season
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